| Packaging | Bottle (75cl) |
|---|---|
| Style | Wines |
| Colour | Red |
| Vintage | Non-Vintage |
| Country | France |
| Type of Appellation | AOC |
| Region | Roussillon |
| Appellation | Banyuls |
| Estate | Domaine La Rectorie |
The values displayed here are estimates provided by users of the Viniou app and do not represent a sale offer.
| Bottle (75cl) | |
| 2025 | £20.16 |
|---|
| Grape variety | Percentage |
|---|---|
| Grenache Noir | 90 % |
| Carignan | 5 % |
| Grenache Gris | 5 % |
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Domaine La Rectorie produces a distinguished Banyuls AOC, an appellation well-known for its traditionally sweet fortified wines, yet here presented in a rare, dry red (sec) expression. While this cuvée is non-vintage (non millésimé), it encapsulates the aromatic complexity and structure typical of the region. Predominantly crafted from Grenache Noir, occasionally blended with Carignan and Mourvèdre, it benefits greatly from the schistose soils and steep, terraced vineyards characteristic of Banyuls. The winemaking process for a dry Banyuls focuses on preserving the purity of the fruit: fermentation is carried through to dryness without the spirit fortification used for the sweet styles, thus yielding a robust yet elegant red with marked minerality, wild herbs, and notes of ripe black fruit.
The Roussillon region nestles between the Pyrenees and the Mediterranean, enjoying an exceptional microclimate: warm, sun-drenched days that enable full grape maturity, balanced by cooling sea breezes that maintain fresh acidity. Its terraced, schist-laden soils are difficult to cultivate yet reward such effort with wines of great concentration and vibrancy. Roussillon, historically shaped by Catalan influence, boasts a winemaking heritage tracing back to Roman times, imbuing its wines with a deep sense of place and authenticity.
Pairing this dry Banyuls reveals its versatile food affinity. Its savoury depth harmonises beautifully with grilled Mediterranean vegetables, lamb chops with rosemary, and tapas-style dishes featuring olives, anchovies, or local Catalan sausage. For a regional touch, try it alongside boles de picolat, the spicy Catalan meatballs, or roasted duck breast with thyme and black olives. Its structure and earthiness even allow for adventurous pairings with aged sheep cheeses or hearty stews.
For optimal enjoyment, serve this Banyuls sec slightly cooler than room temperature, ideally between 15-16°C. Decanting for an hour can help reveal additional complexity, and the wine’s firm tannin and acidity mean it will continue to evolve gracefully in your glass.
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